Teriyaki Salmon and Edamame Rice Bowls

Name: Teriyaki Salmon and Edamame Rice Bowls
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 1.25 pound salmon fillet (skinless, cut into 3 portions); 1 cup jasmine rice; 1.5 cup water; 1 cup shelled edamame (thawed); 3 tablespoon teriyaki sauce; 1 tablespoon olive oil; 0.5 teaspoon salt; 0.5 cup radishes (thinly sliced); 2 green onions (thinly sliced)

Pan-seared glazed salmon fillets served over jasmine rice with steamed edamame and crisp radishes.

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 3
Cuisine: Japanese
Difficulty: Easy
Cost: $7.35/serving

Dietary

Pescatarian
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

1.25 pound salmon fillet (skinless, cut into 3 portions)
1 cup jasmine rice
1.5 cup water
1 cup shelled edamame (thawed)
3 tablespoon teriyaki sauce
1 tablespoon olive oil
0.5 teaspoon salt
0.5 cup radishes (thinly sliced)
2 green onions (thinly sliced)

Instructions

Combine jasmine rice, water, and 1/4 teaspoon salt in a saucepan. Bring to a boil, cover, reduce to low, and cook for 12 minutes until tender.
Season salmon fillets with remaining 1/4 teaspoon salt. Heat olive oil in a nonstick skillet over medium-high heat.
Add salmon fillets to the skillet and cook for 4 minutes per side until flaky. Brush with teriyaki sauce during the final minute of cooking.
Microwave thawed shelled edamame for 1 minute until warm.
Assemble 3 bowls with cooked jasmine rice as the base. Top each with a teriyaki-glazed salmon fillet, warm edamame, sliced radishes, and sliced green onions.

Notes

Excellent served cold or gently warmed at lunch; holds up in the refrigerator for 2 to 3 days.

Nutrition (per serving)

Calories: 699
Protein: 46.8 g
Carbohydrates: 59.7 g
Fat: 30.6 g
Fiber: 1.7 g
Sodium: 1060 mg
Saturated Fat: 5 g
Sugar: 4.3 g
Cholesterol: 108 mg